Originally Posted by The_Kapn
I trim the "fat cap" off totally.
Keeps it simple.
Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.
Judges like it, and so do I.
Works for me.
Your mileage may vary.
Yes I agree....on a butt the fat cap is useless....IMO. And my butts are juicy. And Barky!
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."
Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.